| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Meats | 1 | Servings |
INGREDIENTS
| 4 | lb | Venison pot roast |
| 2 | tb | Fat |
| Salt & pepper | ||
| 1 | 8oz can tomato sauce | |
| 1 | c | Dry red wine |
| 1 | md | Onion, chopped |
| 1 | c | Celery, chopped |
| 1 | tb | Parsley, minced |
| 2 | ts | Oregano |
| 1 | Clove garlic | |
| Flour | ||
| Water |
INSTRUCTIONS
In Dutch oven, brown roast on all sides in fat. Add salt & pepper to taste. Combine remaining ingredients, except flour, & pour over pot roast. Cover & bake 3 to 4 hours at 300. Pour off liquid & measure. Mix a smooth paste of flour & water, measuring 2 Tbls. of water & 1 1/2 Tbls. of flour for each cup of liquid. Gradually add hot liquid, stirring constantly & cook until thickened. Correct seasoning. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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